Although the ingredient list for this dish may look daunting, most of it is made up of the spices used to flavor the curry sauce. The seasonings are actually included in most commercial curry powders, so if you are pressed for time or lack some of the individual spices on hand, you can make this dish with 2 to 3 teaspoons of mild store-bought curry powder.
This autumnal soup is sweet and creamy without any cream. A nice accompaniment would be very thin slices of toasted sourdough bread and a tossed escarole salad with a simple vinaigrette.
This traditional basil-garlic sauce from Genoa is normally made with a substantial amount of oil (in addition to a lot of cheese and nuts). We’ve trimmed the cheese and nuts a bit, but the oil has been cut from 1/2 cup to 1 tablespoon, allowing the other flavors to shine. This sauce makes enough to coat 1 pound of pasta. When ready to serve, toss the pesto with the cooked pasta and 1/2 cup of the pasta cooking water. Using the hot pasta cooking water helps to melt the Parmesan in the pesto so that it nicely coats the pasta.
Several years before his untimely death, I questioned chef Jamie Shannon while dining at his incomparable New Orleans restaurant, Commander's Palace, about a dish that combined fish and nuts. That discussion sparked my take on a great fish dish. In this recipe, nothing can replace the matchless taste of butter. If using trout, don't remove the skin.
Roasted garlic is entirely different in flavor from its spirited fresh counterpart. It lends a mild, almost sweet note to the renowned pasta primavera.
Tangy low-fat yogurt cheese and nutty roasted garlic make for a full-flavored cream cheese-style spread without the fat. The chives add flecks of green and a fresh, onion-y flavor. A perfectly fine substitute for the chives would be minced scallion greens. Serve as a spread on crackers or as a dip for vegetables.
There's nary a drop of dairy in this fabulous frozen dessert. The lush "creaminess" comes from pureed tofu, and from the velvety texture of the mango itself. Be sure to use a really ripe mango (it should be fragrant and yield to gentle pressure) for best flavor.
Beautiful blue-black mussels pan-steamed over a heady mixture of white wine, garlic, and onions is one of the best-and simplest-shellfish dishes you can make. As the mussels steam, they open up and release flavorful juices into the pan. A chunk of good peasant bread for sopping up the juices is an essential accompaniment to this dish.
This update on a classic cake is low in fat without sacrificing flavor. Buttermilk makes the cake especially tender.